Paulas Bran Muffins Food

CHUNKY BANANA BRAN MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.
• Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.
• In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don't overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula.
• With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.

BANANA, BRAN AND PRUNE MUFFINS

Steps:

• Turn oven on to 375°.
• Combine all dry ingredients in large bowl.
• Mix cut up prunes into flour mixture using your hands so you can separate the pieces and each piece gets coated with flour mixture.
• You can mash all bananas or you can do what I do and slice one of them.
• In smaller bowl mix all wet ingredients including bananas until well mixed.
• Add wet ingredients to dry and fold to mix gently.
• Don't over mix.
• Spoon into paper lined or greased muffin tins.
• I make 6 giant muffins or you can make 12 ordinary size muffins.
• Baking time will vary from about 20 minutes for regular size to 30 minutes for giant size.

CARROT RAISIN BRAN MUFFINS

Steps:

• Preheat oven to 425°F
• Combine oat bran and baking powder.
• Mix in remaining ingredients.
• Add optional spices to taste--approximately 1/2 to 1 teaspoon each, in any combination.
• Pour mixture into 24 muffin tins (either oiled or lined with paper muffin cups).
• Bake about 15 minutes, or until a toothpick inserted into muffins comes out clean.

BRAN FLAX MUFFINS

Steps:

• Preheat oven to 350°F.
• Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.
• Stir in carrots, apples, raisins and nuts.
• Combine milk, beaten eggs and vanilla.
• Pour liquid ingredients into dry ingredients.
• Stir until ingredients are moistened. DO NOT OVER MIX.
• Fill muffin cups 3/4 full.
• Bake for 15-20 minutes.

CLASSIC BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix together wheat bran and buttermilk; let stand for 10 minutes.
• Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
• Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

INCREDIBLE OAT BRAN MUFFINS, PLAIN, BLUEBERRY OR BANANA

Steps:

• *Blueberry or banana variations are at bottom.
• Pre-heat oven to 425 degrees F. Line 12 medium muffin cups with paper baking cups.
• Combine dry ingredients. Add milk, egg, honey, and oil; mix just until ingredients are moistened.
• Fill muffin cups 3/4 full. Bake 14-17 minutes or until golden brown.
• *NOTE: You can stir in 1/2 cup frozen blueberries or 1 medium ripe mashed banana for a fruity variation.
• These are also great the next day cold if you seal them in a baggy or stick em in a container to keep em fresh.